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Composition and biological activity of rose and jujube kernel after fermentation with kombucha SCOBY
Journal of Food Processing and Preservation ( IF 2.5 ) Pub Date : 2020-07-26 , DOI: 10.1111/jfpp.14758
Shuo Zhang 1 , Mengqin Cheng 1 , Zhidi Li 1 , Shimin Guan 1 , Baoguo Cai 1 , Qianqian Li 1 , Shaofeng Rong 1
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Processing the traditional Chinese medicine by fermentation has drawn widely concern. In this study, Kombucha SCOBY was utilized to ferment rose and jujube kernel to enhancing its sedative and hypnotic effect. Results showed that the content of 6‐feruloylspinosin and spinosin, as typical functional substances that exert sedative and hypnotic effects, increased by 7% in the fermentation broth compared with the infusion broth. The content of gallic acid, one of functional antioxidant phenolic substances in rose, increased 15.9% higher compared with infusion broth. In addition, jujuboside B, which has profound sedative effects but was absent in the initial medium, was detected in the final mixture fermentation broth with a concentration of 0.011 g/L. The analysis of flavors showed that the fermentation medium with jujube kernel and rose mixture had appropriate acidity and bitterness. This study provides a new approach to process Chinese medicine with better functional effects and acceptable flavor.

中文翻译:

康普茶SCOBY发酵后玫瑰和枣仁的组成和生物学活性。

通过发酵加工中药已引起广泛关注。在这项研究中,康普茶SCOBY被用于发酵玫瑰和枣仁,以增强其镇静和催眠作用。结果显示,发酵液中的6-阿魏酰基纺锤菌素和多杀菌素的含量是典型的具有镇静和催眠作用的功能物质,与注入液相比,其含量增加了7%。玫瑰中作为功能性抗氧化剂酚类物质之一的没食子酸的含量比输液肉汤增加了15.9%。另外,在最终混合物发酵液中检测到浓度高的镇静作用但在初始培养基中不存在的大枣苷B,其浓度为0.011 g / L。风味分析表明,枣果和玫瑰花混合发酵液具有适当的酸度和苦味。这项研究提供了一种具有更好的功能效果和可接受的风味的中药加工新方法。
更新日期:2020-10-04
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